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In my last post I promised to share with you the delicious filling for the gluten free tartlet shells I made. These red onion and goat feta tartlets are the perfect entertaining appetiser as they are bite sized yet filling enough to serve with drinks.

Before I share the tartlet recipe, Woolworths have kindly donated two $50.00 gift cards for me to giveaway to YOU – simply enter the Woolworths gift card giveaway here and entries are open to Australian residents only till 7pm AEST Wednesday 22 January 2014!

Red onion and thyme

The earthiness of the red onion and thyme complement the sharpness of the goat feta.

Cooking down the onion

As the red onion becomes translucent by adding the thyme to the fry pan the herb creates a beautifully fragrant filling.

Gluten free tartlet shells

What I love most about these tartlet shells, besides being gluten free, is they can be pre-made then stored in the freezer. All you then have to do is make the filling, bake the tartlets and you have a scrumptious appetiser to serve your guests in little to no time!

Egg filling

By mixing the almond milk with the eggs for the filling it ensures it goes that little bit further and the tartlets don’t taste too heavy.

Ready for the oven

Make sure you fill the tartlets to the top, I did this by spooning the egg filling over the goat cheese.

Perfect to serve when entertaining!

These tartlets will keep in a sealed container in the fridge for two days or in the freezer for up to two weeks! Simply warm in a 180C/350F oven for 10 – 15 minutes then serve!

Like this:

I love having pizza nights. There’s something so enjoyable about getting friends together, making pizzas and watching movies.

This spelt pizza is a healthy, vegan alternative to the traditional pizzas. Please don’t let the term ‘vegan’ deter you from making it. Vegan basically means it does not contain any animal products e.g. eggs, honey, chicken, goat cheese, etc. However, feel free to add some chicken or lamb as toppings if you’d like some animal protein!

Mixing the wet and dry ingredients

What I really like about spelt flour is it’s very filling, but surprisingly doesn’t make you feel heavy.

Finished kneading, ready for rolling!

It’s important to knead the dough as this helps it to come together and makes it easier to roll out.

Ready to be baked

I baked this before adding the toppings as this ensured it was properly cooked.

All toppings on

I love the combination of earthy basil pesto and zesty cashew cheese – they really complement each other.

Dinner is served!

This pizza will keep in the fridge for up to four days in a sealed container. Reheat in the oven at 180C/350F for 10 minutes or enjoy cold!

I love using a lot of different spices in my cooking as it brings the dish alive and tantalises your taste buds. My personal favourite spices are paprika and cumin as they add so much flavour to practically anything, including chicken, beef, prawns, lamb, roasted vegetables, nuts, lentils and quinoa.

I am a huge fan of meals that have many small dishes as they feel that little bit more special. They also enable guests to graze and I find that it makes a dinner last longer.

Soaking the skewers

It’s important to soak the skewers for 30 minutes to prevent them burning whilst in the oven.

Kofta ingredients all processed together

The kofta mixture is quite wet once processed, don’t be alarmed as this ensures they are juicy when cooked.

Koftas all rolled and ready to be cooked

This mixture makes 18 koftas, however it could be more/less depending on how big/small you roll them. If you’re time poor in the evenings, the koftas can be made that morning then placed in a sealed container in the fridge until needing to be cooked.

Brand of wraps I used

As these wraps don’t have gluten in them, they have a more cardboard like texture. This is why I prefer for crisp them up in the oven and use them as ‘chips’ instead.

Vibrant salad

This salad is a standout on its own! I never really use mint in salads, but I definitely will be more often after eating this. It gave the salad another burst of freshness and complemented the spices in the beef koftas.

Turmeric rice once all cooked

Recent research has highlighted the health benefits of incorporating more turmeric into your diet. These benefits include helping to prevent cancer, fighting cold and flus, helping indigestion and aiding in weight loss.

Dinner is served!

Beef koftas with fattoush salad and coconut yoghurt

Serves 6

Ingredients:

Beef koftas

1 cup fresh coriander leaves, washed

2 brown onions, quartered

2 garlic cloves

1kg organic lean beef mince

1 TBSP ground coriander

1 TBSP cumin

1 TBSP paprika

2 tsp allspice

Salt

Pepper

18 Skewers

Fattoush salad

1 romaine lettuce, washed and pat dry, sliced

1 green capsicum, diced

1 red capsicum, diced

1 cucumber, diced

1 red onion, finely sliced

4 springs mint, leaves only, washed and finely sliced

2 gluten free wraps

Macadamia oil

5 TBSP olive oil

1 lemon, juiced

2 garlic cloves, crushed

1 TBSP sumac

Salt

Pepper

Coconut oil

Turmeric rice

2 cups basmati rice

4 cups water

2 bay leaves

1 TBSP turmeric

Coconut dressing

1/2 cup coconut yoghurt

Olive oil, drizzle on top

Sumac, sprinkle on top

Method:

Beef koftas

Soak skewers in water for 30 minutes.

Preheat oven to 180 degrees. Line baking tray with baking paper.

Place fresh coriander, onion and garlic in the food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste like.

Mould 2 TBSP beef mixture with your hands around one of the skewers. Place on the lined tray.

Repeat with remaining mixture and skewers.

Brush each kofta with a little coconut oil and cook in preheated oven for 4 minutes. After turning, cook for a further 4 minutes or until browned and just cooked through.

Fattoush salad

Place wraps on another baking tray lined with baking paper. Brush side facing up with macadamia oil. Place in oven below koftas for 4 minutes. Flip onto other side and cook for a further 4 minutes or until crisp.

Once crisp, cut into triangles and set aside.

Place all the vegetables in a large bowl and toss to combine.

In a separate bowl, mix the olive oil, lemon juice, garlic, sumac, salt and pepper until well combined.

Add the toasted wraps to the salad and toss well with the dressing.

Turmeric rice

Rinse the rice to get rid of the excess starch that can make it stodgy. When the water runs clear it is ready.

Place rice, water, bay leaves and turmeric in a medium saucepan and bring to a rolling boil.

Reduce heat to low, cover and simmer for 10-12 minutes, or until all water is absorbed.

Coconut dressing

Place coconut yoghurt in a small bowl. Drizzle with olive oil and sprinkle with sumac. Serve koftas with coconut yoghurt dressing. Enjoy!